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Although pineapples are available year-round, aficionados say that the Hawaiian variety is at its best from spring through early summer—which makes the wait for local warm-weather fruit a little
bit sweeter.

A favorite among potato farmers and fancy chefs alike, the German Butterball (no relation to the turkey) is an heirloom variety known as a “butterless” potato; because it’s so good, you don’t need butter.

Although the decidedly plebeian cabbage plays an integral summer role—what would a backyard barbecue be without coleslaw, or a
July 4 hot dog minus sauerkraut?—its hardiness makes it a cold-weather staple wherever it grows.